Volume 6, Issue 24, 2017 (October – December)
Research Article
Sensory Acceptability, Nutritional Composition and Cost of Multigrain Sweet Biscuits
Singh Shipra, Paul Virginia and Singh Richa
Keywords: Multigrain flour, Multigrain flour, healthy food, nutritive value, and cost
Article ID: CS212048093
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How to cite this article: Singh Shipra, Paul Virginia, Singh Richa. Sensory Acceptability, Nutritional Composition and Cost of Multigrain Sweet Biscuits. Chem Sci Rev Lett 2017; 6(24).
Licence: This is an open access article distributed under the terms of the Creative Commons Attribution 3.0 License (CC BY 3.0), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited.